• Fresh Peach Pie

    I’m not really a fan of baked fruit pies, as I don’t rteally dig on mushy fruit. Besides, when you bake a fruit pie, you inherently lose the natural fresh fruitiness, which is what I like about the fruit in the first place. Especially when it comes to peaches. I mean, think about it, would you rather have an overly sweet, sticky, mushy, peach-flavored mess on your plate, or a fresh, cool, crisp pile of peaches just overflowing with sweet-tart peachy goodness?

    I thought so. So here’s my recipe for the latter. Enjoy.

    peaches

    Fresh Peach Pie

    Crust
    2 cups all-purpose flour
    1 teaspoon salt
    1 cup shortening
    1/2 cup water

    Preheat oven to 350°.
    In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
    Roll out dough on a floured counter. Don’t over work it. place it in the pie dish, and then cover with baking parchment. Fill the parchment with rice, beans, or baking weights. Bake for 20 minutes, then let the crust cool completely.

     Filling (the good stuff)
    8 lg. peaches
    1 c. sugar
    1 c. water
    3 tbsp. cornstarch
    Salt
    Pinch of nutmeg
    1 tsp. butter
    1 tsp. vanilla

    Peel all the peaches and slice them thinly.

    Blend 1 cup of peaches into a puree, reserve the rest.

    Mix the sugar and the cornstarch thoroughly together. Cook water, sugar and cornstarch mixture and salt until thickens. Add nutmeg, butter and vanilla. Cool the mixture, then add the peach puree.

    Carefully layer the remaining peaches in the pie shell, using a few spoonfuls of the liquid to create a thin glaze between each layer of peaches. once the shell is full, eat the rest of the peaches, and drizzle the remaining liquid over the filled pie crust. Refrigerate for at least 1 hour before serving. Serve with whipped cream if you’re into that sort of thing.alt=”FreshPeachPie” src=”http://staging.jlooney.com/wp-content/uploads/2013/06/FreshPeachPie-300×199.jpg” width=”300″ height=”199″ />I’m not really a fan of baked fruit pies, as I don’t rteally dig on mushy fruit. Besides, when you bake a fruit pie, you inherently lose the natural fresh fruitiness, which is what I like about the fruit in the first place. Especially when it comes to peaches. I mean, think about it, would you rather have an overly sweet, sticky, mushy, peach-flavored mess on your plate, or a fresh, cool, crisp pile of peaches just overflowing with sweet-tart peachy goodness?

    I thought so. So here’s my recipe for the latter. Enjoy.

    Fresh Peach Pie

    Crust
    2 cups all-purpose flour
    1 teaspoon salt
    1 cup shortening
    1/2 cup water

    Preheat oven to 350°.
    In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
    Roll out dough on a floured counter. Don’t over work it. place it in the pie dish, and then cover with baking parchment. Fill the parchment with rice, beans, or baking weights. Bake for 20 minutes, then let the crust cool completely.

     Filling (the good stuff)
    8 lg. peaches
    1 c. sugar
    1 c. water
    3 tbsp. cornstarch
    Salt
    Pinch of nutmeg
    1 tsp. butter
    1 tsp. vanilla

    Peel all the peaches and slice them thinly.

    Blend 1 cup of peaches into a puree, reserve the rest.

    Mix the sugar and the cornstarch thoroughly together. Cook water, sugar and cornstarch mixture and salt until thickens. Add nutmeg, butter and vanilla. Cool the mixture, then add the peach puree.

    Carefully layer the remaining peaches in the pie shell, using a few spoonfuls of the liquid to create a thin glaze between each layer of peaches. once the shell is full, eat the rest of the peaches, and drizzle the remaining liquid over the filled pie crust. Refrigerate for at least 1 hour before serving. Serve with whipped cream if you’re into that sort of thing.

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